Photo of Broiled jalapeno poppers with black beans and lime cream by WW

Broiled jalapeno poppers with black beans and lime cream

1
0
0
SmartPoints® value per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
6
Difficulty
Moderate
These poppers are stuffed with lightly spiced black beans and finished with a deliciously creamy lime topping.

Ingredients

Plain fat free Greek yogurt

3 tbsp(s)

Lime zest

tsp(s)

Fresh lime juice

½ tsp(s)

Kosher salt

1 pinch

Cooking spray

5 spray(s)

Uncooked shallot(s)

2 tbsp(s), minced

Canned black beans

¾ cup(s), rinsed and drained

Water

3 tbsp(s)

Ground cumin

½ tsp(s)

Chili powder

¼ tsp(s), (plus extra or garnish)

Kosher salt

¼ tsp(s)

Cilantro

1 tbsp(s), minced

Jalapeño pepper(s)

6 large, halved lengthwise and seeded

Kosher salt

1 pinch, (or to taste)

Black pepper

1 pinch, (or to taste)

Uncooked scallion(s)

2 tbsp(s), chopped

Instructions

  1. To make topping, combine yogourt, lime zest and juice, and salt in a bowl; keep chilled until ready to use.
  2. Coat a small nonstick sauté pan with cooking spray; set over medium-high heat. Add shallot to pan; cook, stirring frequently, 2 minutes. Add beans and water to pan; lightly mash beans with a fork. Stir in cumin, chili powder, and salt; reduce heat to low, cover, and simmer 2-3 minutes to heat through (add more water if necessary). Stir in cilantro; keep warm.
  3. Line a broiler pan with foil; coat with cooking spray. Lightly coat jalapenos with cooking spray; season with a pinch each salt and pepper. Place on prepared pan, cut side up; broil 2-inches from heat until lightly charred, about 3 minutes.
  4. Fill jalapeno halves with bean mixture; top each with some lime cream, a pinch chili powder and a few scallions.
  5. Serving size: 2 popper halves

Notes

Tip: If you’re afraid of the heat from the jalapenos, swap in colourful baby bell peppers instead.